Add 2 tsp of olive oil to a pan over medium heat. Rub remaining 2 tsp of oil on fish fillet, then season with cumin and chili powder. Cook the fish roughly 4 minutes each side, depending on how thick the fillet are. Remove from pan and set aside.

While the fish cooks, combine the mayo, lime juice, garlic salt, cilantro and water. Stir well and add more water to thin if desired.

Combine the sliced cabbages and green onion in a large bowl. Stir in roughly half the dressing, just enough to coat the cabbage.

Shred the fish into small pieces. To serve, add cabbage mixture to a bowl and top with shredded fish and more green onion and cilantro if desired. Drizzle on extra dressing.

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About The Author:

Kat Condon is a Holistic Health Coach through the Institute of Integrative Nutrition. She has a passion for all things health and wellness, with certifications in fitness on top of her nutrition knowledge. Kat works on her own health with weekly 5am gym sessions and spends her free time in the kitchen creating healthy recipes to share with her loved ones. A self-proclaimed chocolate addict, most of her adventures in the kitchen involve some form of chocolate!